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Salata Mashwiya Recipe (LC14226) : Salad with roasted eggplant, baby marrow & bell pepper and topped with a pomegranate syrup dressing.

Prep Time : 20 Min
Cooking Time : 30 Min
Resting Time : 50 Min

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150 Grams

Cut into round pieces

Green Capsicum

125 Grams


Red bell peppers

125 Grams



150 Grams

Coarsely chopped

Baby marrow

150 Grams


Fresh Coriander

50 Grams

Finely chopped


50 Grams

Finely chopped

Olive oil

50 Milliliter

White pepper ground

10 Grams


to taste

Lime juice

25 Milliliter

Romaine lettuce

50 Grams


Pomegranate syrup

25 Milliliter

How to make salata mashwiya recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Slice the eggplant, bell peppers, onion & baby marrow.

3. Chop the fresh coriander leaves & keep it aside for garnishing.

4. Peel the garlic skin & finely chop.

5. To prepare the salad mixture, take olive oil in the big salad glass bowl. Add chopped garlic, white pepper powder, salt.

6. Combine together onion, bell peppers, baby marrow & egg plant. Add the oil mixture & toss them well till all the ingredients are mixed well.

7. Take a cast iron grill pan, place baby marrow & onions on the pan & grill them on both sides.

8. Grill egg plant, bell peppers on both sides & place in the salad bowl.

9. Add lime juice & chopped coriander leaves. Mix them well.

10. To plate, place the lettuce leaves on the serving plate & top with grilled vegetables.

11. Garnish with pomegranate syrup.

12. Serve immediately with arabic bread/pita bread.


Chopping Board

Grilling pan


Mixing bowl - glass




Middle Eastern Recipes

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